• 2 large or 5 small eggplants, peeled and cut into ½-inch (1 to 2 centimeter) slices
• 1 to 2 tablespoons salt

Sprinkle the eggplant slices with salt and set aside in a colander for 20 minutes, or soak in a salt-water bath for 20 minutes, then rinse and pat dry with a kitchen towel.

Next, fry the eggplant slices in small batches in very hot oil until brown. Transfer to a paper-towel lined plate. Set aside to cool slightly. If you prefer not to fry them, the eggplant slices may be generously coat